If you are fortunate to live near a place where you can pick wild elderberries, then you are in for a real treat. Elderberries are pretty sour on their own, but when you combine them with peaches, they turn into a really sweet treat. And, canning elderberry peach jam is easier than you think.
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Elderberries have also been used for their medicinal properties for centuries. Learn about the health benefits of elderberries.
- 6 1/2 c. elderberries
- 2 c. chopped peaches
- 7 c. sugar
- 2 pouches liquid pectin
- 1/2 c. lemon juice
- 1/4 tsp. butter (optional)
Rinse elderberries. Place in a large sauce pan with 1/2 c. water. Simmer for 5-10 minutes, until elderberries are soft. Mash elderberries with a potato masher.
Place elderberries in a jelly bag to strain juice. Measure 1 1/2 c. juice, adding a little of water if necessary to make exactly 1 1/2 cups.
Combine elderberry juice, peeled and chopped peaches, lemon juice, and sugar in a large sauce pan. Stirring constantly, heat until boiling. Boil for one minute.
Add the butter and return to a boil. Add the pectin. Return to a boil and boil for one minute.
Remove the pan from the heat. Remove any foam with a metal spoon. Ladle the jam into hot sterilized jars, leaving 1/4 inch head space, and process in boiling water canner for 5 minutes.
Yield: 4 pints or 8 half-pints
Like this recipe? Try my recipe for elderberry syrup.
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